Spinach Dhokla

Name: Spinach Dhokla
Cuisine: Indian
Ingredients: 1 cup sooji (semolina); 1/4 cup spinach, blanched / steamed & pureed; to taste salt; 1 tbsp. oil; 1 tbsp. lime juice; 1 tsp. ginger-green chilies paste; 1 tbsp. roasted coriander-cumin powder; 1/4 tsp. asafoetida; 1 tsp. eno fruit salt; Tempering--; 2 tbsp. oil; 1 tsp. mustard seeds; 1 tbsp. sesame seeds; 1 sprig curry leaves; Garnish--; 1 tbsp, fresh grated coconut; 1 tbsp. coriander leaves, chopped

Bethica Das @kitchen_flavours

Sharjah (UAE)

#healthyjunior - A healthy recipe of the popular Gujarati snack - Dhokla made with spinach puree. It is an instant recipe where I have used sooji (rava) to make these delicious and fluffy small bites. It can be prepared in no time and is a very good option for breakfast or as an evening snack.

It is absolutely great for any lunch box meal too. The procedure remains very much the same as you usually make Dhoklas. The green colour gives a very appealing look to these steamed cakes.

Bethica Das @kitchen_flavours

Sharjah (UAE)

It is absolutely great for any lunch box meal too. The procedure remains very much the same as you usually make Dhoklas. The green colour gives a very appealing look to these steamed cakes.

Saved

Ingredients

1 cupsooji (semolina)
1/4 cupspinach, blanched / steamed & pureed
to tastesalt
1 tbsp.oil
1 tbsp.lime juice
1 tsp.ginger-green chilies paste
1 tbsp.roasted coriander-cumin powder
1/4 tsp.asafoetida
1 tsp.eno fruit salt
Tempering--
2 tbsp.oil
1 tsp.mustard seeds
1 tbsp.sesame seeds
1 sprigcurry leaves
Garnish--
1tbsp, fresh grated coconut
1 tbsp.coriander leaves, chopped

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Steps

1

In a bowl, combine together all the above mentioned ingredients (except eno salt) with required quantity of water to form a batter. Keep aside for 30 minutes.
2

Pour more water if needed for a batter of pouring consistency. Meanwhile grease a steel container or plate and keep aside.
3

Mix eno fruit salt to the batter and mix well. Immediately Pour this mix in the steel container and steam for 15 minutes. (5 minutes on high flame and 10 minutes on medium flame).
4

(Alternatively it can be microwaved on high for 4 minutes and standing time for 5 minutes).
5

When cool, cut into desired shapes. For the tempering, heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the curry leaves and sesame seeds.
6

Saute till the sesame seeds turns light brown in colour. Switch off the flame and pour this tempering over the steamed Dhoklas. Serve, garnished with coconut and coriander leaves.